Contemporary culture

Can We Really Eat Invasive Species into Submission?
LAS PEÑITAS, Bolivia—Before he’d ever seen a paiche, fish trader Eric Salazar had heard the giant Amazonian fish could grow up to 10 feet long, weigh 400 pounds and eat a man whole.

The paiche, or Arapaima gigas, is the world’s largest scaled freshwater fish. Native to the jungles of Peru and Brazil, it first appeared in nets in Bolivia’s Amazon Basin in the early 1990s. As it migrated upriver, rumors traveled with it. People said it was created by nefarious Peruvian scientists, that they fed it with the blood of farm animals, that it wasn’t a fish at all but a monster.

They weren’t entirely wrong. Since then the paiche has spread across more than 340 square kilometers, roughly a quarter of the Bolivian Amazon. In the last decade paiche meat has also become more popular among city dwellers. Eat Them to Death An invasive is any species introduced by human intervention that has caused economic or ecological damage by growing superabundant in a nonnative habitat.

Activism Outruns Data. What’s the Recipe?
A man and a woman lie in bed at night in the short hour between kid sleep and parent sleep, turning down page corners as they read.

She is leafing through a fashion magazine, he through a cookbook. Why they read these things mystifies even the readers.
What’s So Bad About Gluten?
Just after Labor Day, the Gluten and Allergen Free Expo stopped for a weekend at the Meadowlands Exposition Center.

Miho Aikawa photographs people eating dinner in her series, “Dinner in NY.”
Miho Aikawa Growing up, both of Miho Aikawa’s parents had full-­time jobs, which made it difficult for the family to find time to spend together.

As a result, it became a rule that they would gather for a family dinner whenever possible. “As a teenager, I was unconcerned about the importance of that family rule. However, now I understand that the dinnertime we had together as a family had irreplaceable value to all of us, and it meant a lot,” Aikawa said via email. “Having dinner is not just about eating food, and dinnertime portrays more aspects of our lives than lunch or breakfast would, since the term dinner refers to the main meal in a day.
Lauren Collins: The Search for the Hottest Chili. In mid-December of 2011, Brady Bennett went out drinking at Adobe Gila’s at the Greene, a Mexican restaurant in Dayton, Ohio.

Death on the Farm. About – The Center for Genomic Gastronomy. The Center for Genomic Gastronomy Is an independent research institute that examines the biotechnologies and biodiversity of human food systems.

Here he was, eagerly embracing the wonders of the information era, and he had to gnaw on seared chunks of meat and raw vegetables. “I remember when I was very young, eating lettuce and thinking it was very weird to be eating leaves, sitting in this nice house with all of these electronics around us,” he says now. These days, Rhinehart doesn’t eat much lettuce or anything else recognizable as food. Instead, the 25-year-old gets most of his nutrition from a water bottle filled with a thick, light-brown slurry he invented.
Juice Heads: How the Newest Liquid-Nutrition Cultists Are Mastering Their Intestines.

I’m sipping a Mean Greens juice—kale, cucumber, chard—at Irving Place’s One Lucky Duck with Allison, a 34-year-old executive for a cosmetics company. Meticulously dressed in a silk skirt and a bright-red blazer with the sleeves rolled up, Allison is on her third day of a “juice cleanse,” meaning she hasn’t consumed anything—other than, of course, juice—for almost 72 hours. She’s suffering, but also oddly buoyant. “I’ve been hangry all day—that’s a combination of hungry and ­angry,” she says, diamond studs sparkling under a sheet of blonde hair. “But tomorrow I’ll eat.
Www.mapaq.gouv.qc.ca/SiteCollectionDocuments/Bioclips/BioClips2013/BioClips_Volume 21_no 27_15 octobre.pdf.

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«Arrêtons de manger de la merde!»: le réquisitoire de Jean-Pierre Coffe contre les horreurs alimentaires. Fils d’une cuisinière et d’un maraîcher, Jean-Pierre Coffe sait de quoi il parle. C’est un palais très affûté, et un artiste des casseroles.
How to Feed the World. Up to two-fifths of fruit and veg crop is wasted because it is 'ugly', report finds. Up to two-fifths of a crop of fruit or vegetables can be wasted because it is "ugly", a report on food waste has shown. Produce grown in the UK that does not meet retailer standards on size or shape or is blemished is often used for animal feed or simply ploughed back into the ground even though it is edible, with as much as 40% of a crop rejected.

The report, commissioned by the UK's global food security programme, also showed that the average household throws away more than 5kg (11lbs) of food a week, and nearly two-thirds of that waste is avoidable. The waste costs £480 a year per household on average, and £680 per family. Households throw away a fifth of the food they buy, wasting it for reasons ranging from cooking and preparing too much food to not using it in time before it goes off, the study showed. Consumption and initial production are the areas where the majority of food is wasted in the UK, the study said.
Consommation - De la ferme à la maison, même en hiver. La disparition des tomates, du bok choy et du brocoli dans les champs signe la fin de l’été, mais pas celle des récoltes.
Neige et Citrouille: Marché Atwater and Seasonality. La Presse Affaires, Transformation alimentaire.